lightmeals

Coconut, pumpkin and kumara soup

  • Serves 4
  • Prep time: 20 mins | Cooking time: 1 hour

"My love for pumpkin soup started at my mother’s house where pumpkin soup, cheesy bread and sour cream was a favourite winter dish. I love cooking a big batch for the family, freezing it and eating it for lunch or dinner. This is a light creamy pumpkin soup recipe with all the best bits of the classic and contemporary recipes."

Ingredients

  • 1 small onion

  • 2 cloves garlic

  • 1/4 pumpkin

  • 1 peeled kumara

  • 1 peeled potato

  • 2 rashers of streaky bacon

  • 1 small knob of butter

  • 2 teaspoons curry powder

  • 1 cup chicken stock

  • 1 400ml tin of coconut cream

  • Oil

  • Salt and pepper

Cookware: Oven tray, large saucepan or stock pot, stick blender or food processor

Method

  1. Heat oven to 180°C.

  2. Roughly chop vegetables and bacon into small cubes.

  3. Place pumpkin and kūmara onto an ovenproof dish in a single layer, cover with olive oil, salt and pepper and roast for half an hour.

  4. Remove pumpkin from oven and cool slightly on bench.

  5. Melt butter with curry powder in the bottom of a sauce pan, add sliced onion and garlic and brown onion mixture until soft.

  6. Add bacon and cook for a minute.

  7. Put the rest of the vegetables in the saucepan and cook for another minute.

  8. Add chicken stock, bring to the boil.

  9. Reduce the heat and simmer until all vegetables are soft enough to puree.

  10. Use a blender stick to puree the soup as best you can, thin with coconut cream. Season to taste.

Serving suggestion

Serve with a dollop of sour cream and cheesy toast soldiers.

Recipe notes

Pumpkin – Pumpkin soup is best made with good, old fashioned varieties like butternut pumpkins, crown pumpkins or buttercup squash. However, any pumpkin you have available should work – the taste of your pumpkin puree will just be slightly different.

Roasting - Roasting the pumpkin and sweet potato adds great flavour, but you can also add chopped pumpkin straight to the pot with the stock and cook until soft.

Coconut cream – If you don’t have any coconut cream on hand, you can substitute it for coconut milk (from a can, not a bottle). The consistency of the soup will be thinner.

Spice – For extra flavour and heat, try adding in a dash of extra curry powder, some finely sliced red chilli or a few chilli flakes. You could also try our Thai pumpkin soup for a slight variation on the traditional pumpkin soup theme – this version uses thai red curry paste for an extra kick.

Garnishes and sides – Before roasting, scoop the pumpkin seeds out from the pumpkin and spread out on a separate baking tray. Toss with a tablespoon of curry paste or curry powder and roast for 10 minutes. Sprinkle a few seeds over your soup for a crispy topping.

For a great accompanying dish, we love this Tomato and Fresh Herb Focaccia or Alice Ardnell’s Basic Bread recipe. Of course, if you are pushed for time, a New World bakery bread is another delicious option.

FAQ

What cut of pumpkin is best for Coconut Pumpkin Soup?

See Recipe Notes – Pumpkin above.

How long does Thai pumpkin soup last?

Like most soups, this is even better made the day before. Just reheat before serving. It is best consumed within 5 days if stored in the refrigerator.

Can I serve this recipe to vegans?

Yes! To make it vegan friendly, ensure that you use vegetable stock rather than chicken stock and exclude bacon.

Can I coconut cream for coconut milk?

Yes. See Recipe Notes – Coconut Cream above.